Approaches of Crispness Evaluation for Raw Papaya Using Mechanical Testing
Main Article Content
บทคัดย่อ
Objective approach for crispness evaluation of raw papaya developed from mechanical testing using normal and shear compression. The first step was to determine suitable compression modes and their parameters for the evaluation. This step was applied to papaya fleshes of Kake Dum 24 and Kake Dum 25 species, mature green and color break samples, under the assumption that mature green’s flesh was more crisp than color break’s flesh. The result showed that suitable parameters for the evaluation should involve with the macrostructure rupture of papaya flesh. Then, this idea was extended to the second step by testing 5 species of green papaya, Kake Dum 24, Kake Dum 25, Kake Dum-Dumnern, Plugmailai and Krang. The result showed that the mechanical parameter values: maximum load; work to maximum load; stiffness obtained from Rectangular shear blade compression testing and hardness; cohesiveness; chewiness; stiffness obtained from Texture Profile Analysis testing tended to decrease while the crispness ranking order obtained from sensory testing was raised. Krang was ranked as the most crisp while its mechanical parameters were the least.
Article Details
สมาคมวิศวกรรมเกษตรแห่งประเทศไทย
Thai Socities of Agricultural Engineering
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